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Homemade Mayonnaise

  • Low Carb
  • Protein-Packed
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5/5 - 21 Ratings
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Prep Time 5 minutes

When it comes to mayonnaise, simplicity is key. This homemade version has a rich, bright flavor that you simply won't find in store-bought jars, plus it's free from questionable ingredients or hidden sugars. Not only does it take just a few minutes to whip up, but it's the perfect base for everything from deviled eggs to your favorite sandwich.

By: Reclaiming Yesterday

Ingredients

  • 1 large Pete and Gerry's Organic Egg
  • 1 cup light olive oil
  • 1 tablespoon lemon juice or vinegar
  • 1/4 teaspoon salt

Directions

Step 1

Crack the egg into a wide mouth mason jar or other cylindrical container. Add the remaining ingredients.

Step 2

Place the immersion blender all the way down into the bottom of the jar. Turn on and blend for about 20 seconds. Without stopping the blender, slowly begin to lift it up from the bottom of the jar, circling slowly to ensure that all of the oil gets blended.

Step 3

Once the mixture has a creamy, spreadible consistency, place a lid onto mason jar or transfer mayonnaise to another container. Store in the refrigerator for up to a week.

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RESPONSES

Kim

March 02, 2019

I may have overlooked this. How much mayo does this recipe make?

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1 Reply

[email protected]

March 03, 2019

Great question, Kim! This recipe makes just about a cup and a half of mayonnaise.

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debra ovak

September 04, 2018

This recipe it is so simple, I don't use regular salt I'll try sea salt and see how that comes out. :)

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1 Reply

[email protected]

September 06, 2018

Sounds wonderful, Debra! We truly believe that simplicity and high quality ingredients are the secret to a delicious homemade mayonnaise. Enjoy!

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Jane Loveland

July 09, 2018

What is an immersion blender?

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1 Reply

[email protected]

July 09, 2018

Hi Jane, an immersion blender is sort of like a handheld version of a regular blender or food processor. Immersion blenders are often used for blending soups to a smooth consistency or pureeing sauces or cooked fruits. If you don't have one on hand, a food processor will work just as well in its place!

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Sharon Krogh

July 06, 2018

I sill try it!

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Patricia Bell

July 05, 2018

Looks great as it is great for dairy free, soy free, gluten. All natural ingredients!!🤗

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1 Reply

[email protected]

July 09, 2018

Absolutely, Patricia - that's what's so great about homemade mayo!

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RM

July 04, 2018

Good

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Mary

July 03, 2018

Can the egg be sub , don't like the thought of raw egg

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1 Reply

[email protected]

July 03, 2018

Hi Mary, we completely understand not wanting to use raw egg. There is a way to temper the egg, which will cook it fully. Typically, this involves whisking the egg in a small saucepan or a double boiler on the lowest heat possible until you see the mixture begin to steam (no more than 2-3 minutes). Then, cool the egg mixture and follow the recipe, substituting the raw egg for the tempered one. The texture of your mayonnaise may not be as fluffy, but tempering the egg beforehand will ensure that the egg is fully cooked. Let us know if we can answer any further questions for you!

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